Grilled Steak Recipe

Grilled Steak Recipe

For those who don’t know the meaning of the word “Vegetarian.”

I usually cook this on a charcoal grill. (with real charcoal, not briquettes the extra buck in cost per a bag is well worth the taste difference) But you can also use Alton Brown’s method of cooking in a cast iron frying pan although it doesn’t work as well in my opinion.

About 1/2 pound of meat per person.
Fresh Ground Pepper
1 1/2 TBS of Soy Sauce (buy from an Asian store, most the US stuff is too weak.)
1 1/2 TBS of Teriyaki Sauce (as above – if you can’t read the label it’s good stuff)
2-3 pieces of garlic cut into slivers
1/4 cup of Apple Vinegar (helps add liquid to the soy sauce and teriyaki sauce and starts breaking down the meat making it more tender)

With a sharp knife poke holes into the meat. Insert garlic slivers into each one. Mix the rest of the ingredients and pour over the meat. Turn the meat until each side is covered. Place in fridge for 15-20 minutes. I usually do this while the grill is heating up. Take this time to also prepare a piece of aluminum foil into a bowl shape. Fill half way with water and place on the grill, usually away from the hottest part.

After the grill is sufficiently hot (test by holding hand 3-4 inches away and count. You want to count to 3 or 4 which will be about 400 degrees F) shake the excess moisture off the steaks. Place on the hottest part of the grill. Wait about 5-6 minutes then turn over. The bottom side should be a reddish brown. 5-6 minutes more pull them off.

Between the vinegar and the water you should have a pretty tender and moist piece of meat. Buying organic meat helps a lot too.

Garlic Blue Cheese Sauce:

Make a basic white sauce base, milk, flour, little butter heated in a frying pan. Add garlic and crumbled blue cheese. Mix well but be sure to not over heat and melt the blue cheese. Makes a good topper for the above steak, fried potatoes, stuffed tomatoes, even a pizza dip.

Bacon Wraps Recipe

Bacon Wraps Recipe

This is a great appetizer, party snack, or hor d’oeuvres

Box of Toothpicks
1 Pound of Bacon, thick sliced is best
2 cans of Water Chestnuts
Thick Teriyaki Sauce*

Cut each piece of bacon in half. Wrap one piece around a water chestnut and secure with a toothpick. Place in bowl of teriyaki sauce, be sure to turn every once in a while so that it’s fully coated. Repeat until bacon and waterchestnuts are gone. Place on a cookie sheet covered with foil and bake at 350 for about 15 minutes. The bacon should look cooked and be fairly stiff.

Serve as finger foods with teriyaki sauce as a side dip.

Substitute flavored soy sauces or other thick sauces such as BBQ sauces. Asian inspired flavors work best.

Thinner cut bacon can be used, but can be overpowered by the sauce and the chestnuts. If you go this route, be sure to reduce the cooking time to ten minutes and don’t soak in the sauce.

*Or Teriyaki Glaze. Thinner teriyaki sauces can be used, but you’ll want to let them soak for a while longer.